August 14, 2012

This easy recipe is the perfect starting point for any dish featuring fried chicken breasts. You can top it with a melted lemon, butter, caper sauce to make it a schnitzel (which is what I did), slice it and toss with greens for a salad with crunch or throw in between buns for a classic chicken sandwich, with pickles, of course. I prefer to buy the thin cutlets instead of pounding them out myself. This shaves about 10 minutes from your prep time and allows you to get dinner on the table that much quicker. However you choose to serve it, this basic recipe calls for just a few ingredients that you’re bound to have in your cabinets, which makes it the perfect go-to week night meal when you think your only option is delivery!

Fry the cutlets for three minutes per side

The chicken should be perfectly brown and crispy before removing from oil.

Panko Crusted Chicken

Ingredients

½ cup flour

3 eggs, beaten

1 cup panko (Japanese Bread Crumbs)

1 pound package of thinly pounded boneless, skinless chicken cutlets

Salt and pepper

½ cup canola oil

Preparation

Set flour, eggs and panko in three separate shallow bowls. Season the chicken cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko.

In a large skillet, heat canola oil. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes per side. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt.